School of Research

 Ph.D. in Livestock Products Technology studies the science and technology that underpins the production, processing, and quality control of animal-based goods such as meat, milk, eggs, and leather. The program typically lasts 3 to 5 years and includes instruction in food science, biochemistry, microbiology, and animal husbandry as well as extensive research. Students learn about meat and dairy processing, food safety, quality assurance, and new ways to preserve and enhance livestock products. Graduates are prepared to work in academia, the food industry, government regulatory agencies, and research organizations, helping to promote food safety, sustainability, and the creation of new livestock-based products.
 

Ph.D. in Veterinary Anatomy studies the structure and function of animal organs, tissues, and systems, offering a thorough understanding of comparative anatomy, histology, and developmental biology. The degree typically lasts 3 to 5 years and includes courses in anatomy, physiology, embryology, and neuroanatomy as well as extensive research. Students study anatomical distinctions across species, organ system development, and the relationship between structure and function in veterinary medicine. Graduates are prepared to work in academia, research institutions, and veterinary practice, helping to advance surgical techniques, diagnostics, and the creation of new veterinary therapies and instructional approaches.
 

Ph.D. in Veterinary and Animal Husbandry Extension Education aims to improve the spread of information and best practices in veterinary care and animal husbandry in rural communities. The curriculum, which typically lasts 3-5 years, integrates courses in extension techniques, agricultural education, veterinary sciences, and rural development with field research. Students learn about animal health management, livestock production methods, community engagement, and the role of extension services in increasing agricultural output. Graduates are prepared for positions in academia, government agencies, non-governmental organizations (NGOs), and rural development groups, where they can help develop and implement successful teaching programs to promote sustainable animal husbandry methods.

 Ph.D. in Veterinary Physiology studies physiological processes in animals, including as the function of organs, tissues, and biological systems. The program, which typically lasts 3-5 years, integrates courses in anatomy, biochemistry, endocrinology, and molecular biology with extensive research. Students study cardiovascular physiology, respiratory systems, reproductive health, and metabolic regulation in veterinary species. Research may also include comparative physiology and the effects of environmental stressors on animal health. Graduates are prepared to work in academia, research institutions, or veterinary medicine, helping to promote animal health, disease prevention, and clinical treatments.
 

Ph.D. in Dairy Microbiology specializes in the study of microorganisms found in dairy products, particularly their function in fermentation, spoilage, and food safety. The program lasts 3 to 5 years and includes instruction in microbiology, molecular biology, food safety, and biotechnology, as well as hands-on research. Students look into the microbiological elements of milk and dairy product production, quality control, and preservation methods. Key themes include bacterial cultures in cheese and yogurt, dairy diseases, and probiotic research. Graduates are prepared to work in academia, food industries, research organizations, and regulatory agencies, helping to advance dairy microbiology, food safety, and product development.

 

 Ph.D. in Dairy Chemistry studies the chemical composition, characteristics, and processes of dairy products. The program typically lasts 3 to 5 years and includes advanced training in organic chemistry, analytical techniques, food science, and biochemistry, as well as original research. Students investigate the molecular structure of milk components, chemical reactions occurring during dairy processing, and how they affect product quality, flavor, and nutrition. Milk proteins, lipids, enzymes, and the chemistry of fermentation in dairy products such as cheese and yogurt are among the topics under investigation. Graduates are equipped for positions in academia, food industries, research institutes, and quality control, which advance breakthroughs in dairy product creation and processing.

 Ph.D. in Dairy Technology examines the scientific and technological aspects of milk and dairy product production, processing, and preservation. The program typically lasts 3 to 5 years and includes instruction in food science, microbiology, biochemistry, and engineering as well as extensive research. Students learn about dairy fermentation, product development, quality control, and packaging and storage innovations. They also investigate the effects of dairy processing on nutritional value and safety. Graduates are prepared to work in academia, research institutes, dairy production firms, and the food industry, helping to promote dairy processing technology, product development, and dairy sector sustainability.

 Ph.D. in Dairy Engineering is a doctoral research program that focuses on the application of engineering ideas to the dairy sector. The program normally lasts three to five years and includes classes in food processing, thermal systems, dairy equipment design, and automation. Students do research on enhancing dairy output, processing efficiency, quality control, and sustainability in dairy systems. Refrigeration, waste management, and the development of novel technology for milk preservation and product innovation are all possible topics. Graduates are prepared to work in academia, dairy engineering enterprises, and the food sector, helping to promote technology that improves dairy production and processing efficiency.

The average time to finish a Ph.D. in Fisheries Science is 4 - 6  years. Advanced coursework in subjects including fish biology, aquaculture, fisheries management, and marine ecology is part of the program. To add new information to the topic, students often work with business or government organizations to conduct original research. Graduates are prepared to work as professors, researchers, or policy consultants, using their knowledge to support conservation, sustainable fisheries management, and the creation of revolutionary aquaculture technology.